Nasi Goreng I Malaysian Fried Rice

Ingredients

• Long grained rice- 1 cup
• Sesame Oil- 2tbsp
• onion- 1 large, chopped fine
• Garlic- 2 cloves
• Kashmiri red chilis- 3, deseeded
• Ginger- 1" piece
• Fresh or frozen peas-1/4 cup
• Fresh or frozen corn kernels-1/4 cup
• Grated fresh coconut-2tbsp+2tbsp
• Light soya sauce-1-1/2 tbsp
• Sugar- 1 tsp
• Salt to taste
• Lemon juice- 2tsp
• Freshly ground Pepper powder to taste

To garnish:

• Chopped and toasted cashews, spring onions and chopped tomatoes

Instructions

1. Cook rice in 1-1/2 cup of water and set aside.
2. Grind the red chilies, ginger garlic,onion, along with 2 tbsp of coconut and set aside.
3. Heat oil in a heavy bottomed pan and add the peas and fry for 2-3 min.
4. Add the corn and fry for a min more. Stir in the ground mixture and keep sautéing the mixture for 5 more min or till most of the water is evaporated.
5. Stir in the remaining coconut, rice, salt soya sauce, sugar and pepper and mix till the rice is coated with the spice mixture.
6. Transfer the rice to a serving dish. And garnish with chopped and toasted cashews, spring onion greens and chopped tomatoes.

Panjabi Paneer Paratha

Ingredients:

For dough:

• Chapati atta (Whole wheat flour) - 1 ½ cups
• Oil - 2 tablespoons
• Salt - to taste
• Water - little more than ½ cup

For stuffing:

• Paneer - 1 ½ cups, crumbled or shredded
• Green chili - 1, chopped finely
• Cilantro or coriander leaves - 2-3 tablespoons, chopped finely
• Red chili powder - 1 teaspoon
• Garam masala - ½ to 1 teaspoon
• Amchur powder (dried mango powder) - 1 teaspoon
• Chaat masala - 1 teaspoon
• Kasoori methi (dried fenugreek leaves) - 1 teaspoon, lightly crushed
• Salt - to taste

Other ingredients:

• Chapati atta (whole wheat flour) - for dusting while rolling paratha
• Oil - for frying paratha

Method :

Rajma Masala

Ingredients 

• Kidney Beans/ Rajma soaked overnight- 1 cup
• Tomato Puree to taste- 2 small tomatos
• Oil- 4 tablespoons
• Onions finely chopped -1 medium
• Onion paste- 1 medium
• Ginger-garlic paste -2 tablespoons
• Coriander powder -2 teaspoons
• Cumin powder -1 teaspoon
• Red chilli powder -1 teaspoon
• Cumin seed- 1 teaspoon
• Clove- 4 no.
• Bay leave(Tej Patta)- 2 no.
• Cinnamon- 1 inch 
• Garam masala powder -1 1/2 teaspoons
• Salt to taste
• Fresh coriander leaves chopped- 1 tablespoon

Method

• Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.
• Drain and reserve the cooking liquor.
• Heat oil in a non-stick pan. Add whole spices (bay leave, clove ,cinnamon and cumin)then add chopped onions and sauté till light brown.
• Add ginger-garlic paste and sauté for 2 minutes. 
• Add onion paste and saute till light brown then add tomato puree. and saute for some time.
• Then add coriander powder, cumin powder and red chilli powder, salt and mix well.
• Cook untill oil is separating from the pan
• Add kidney beans and mix well. 
• Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.
• Adjust the thikness as per your taste.
• Garnish with coriander leaves and serve hot